Blueberry Macadamia Cheesecake 01-May-2007 Crust: 3 1/2 ounces macadamias, crushed in blender 1 cup flour 1/4 cup firmly packed brown sugar 1/2 cup sweet butter, softened 1st Layer: 24 ounces cream cheese, softened 1 teaspoon vanilla 1 cup sugar 4 eggs, room temperature 2nd Layer: 1 cup sour cream 2 tablespoons sugar 1/2 teaspoon vanilla Topping: 2 cups fresh blueberries 1 tablespoon cornstarch 3 tablespoons cold water Crust: Combine crust ingredients. Mix well; press onto bottom of 10" springform pan. Bake in preheated 400~ for 10-15 minutes. Reduce oven temperature to 350ºF. 1st Layer: Crumble cheese in large bowl. Add 1 tsp vanilla, 1 cup sugar and eggs; beat at high speed with electric mixer until blended and smooth, about 4 minutes. Pour over crust. Bake at 350ºF for 40 minutes until set (not completely firm). Remove from oven; cool 10 minutes. 2nd Layer: Combine sour cream, sugar and 1/2 ts vanilla. Spread over top of cheesecake. Bake at 350ºF for 5 minutes. Cool; spread blueberry topping over top. Refrigerate before serving. Topping: Mix cornstarch with cold water to form smooth paste. Stir in blueberries; cook until thickened. Let cool; spread on cheesecake. Cool 1 hour then refrigerate. Content received from: Coastal Georgia Food, http://coastalgeorgiafood.com